By Bob Lipinski “Water does not put out the fire in your mouth because the oily resins in capsaicin are not water soluble.” Your mouth is on fire, your heart is pounding, your forehead is perspiring, your eyes are watering, your nose is running, your throat is dry,...
By Bob Lipinski Feta, America’s favorite Greek cheese, has been made in Greece for over 3,000 years. Although some claim the first written mention of feta appears in Homer’s Odyssey, dating to the end of the eighth century B.C. The word feta comes from the practice of...
By Bob Lipinski Provolone cheese has been enjoyed for decades by not only Italian-Americans, but the vast majority of the population. Regardless of whether it is imported from Italy (mainly from the south) or made domestically (mostly in Wisconsin), Provolone is...
By Bob Lipinski Zinfandel is a classic all-American grape variety, planted in virtually all of California’s grape-growing areas. It is a thin-skinned, medium acid red grape variety with a mysterious past, which has been grown throughout California for over 150 years....
ABOUT BOB
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
Bob Lipinski, author of 10 books; writes, consults, and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements.
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